Donna Kelce's Famous Chocolate Chip Cookies

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

Melt butter in the microwave and let it cool for 15 to 20 minutes.

In a separate bowl, mix together cake flour, all-purpose flour, baking powder, cinnamon, and salt using a whisk.

Heat 2 tablespoons of hot water in the microwave and mix it with baking soda.

Once the butter has cooled, add brown sugar and granulated sugar to the mixing bowl and mix for 4 minutes, scraping down the bowl as needed.

Dissolve the baking soda in the hot water and set aside.

Add the egg, egg yolk, and vanilla extract to the sugar mixture, scraping the bowl to ensure everything is mixed well.

Add the baking soda mixture to the bowl.

Gradually add the flour mixture to the bowl, little by little, scraping down the bowl in between additions.

Once the mixture is smooth, stir in the chocolate chips and pecans by hand if desired.

Cover the bowl or transfer to another bowl and refrigerate for at least 3 hours, preferably overnight to 48 hours.

After chilling, scoop the dough using a cookie scoop and optionally cut the scoops in half for smaller cookies.

Roll the dough into balls and place them on a baking pan, leaving space between them to allow for spreading.

Add a few chocolate chips on top of each dough ball.

Bake the cookies at 350°F for at least 10 minutes or until lightly golden brown on the edges.

Let the cookies cool on the pan for a few minutes before transferring them to a wire rack.

Cooking Techniques

Equipment Needed

Allergens